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Monday, September 5, 2016

Yes I know it's only September, but the festive season has officially begun, and this recipe proves that you can both want and have stuffed turkey any time of the year without having to bring home a 19-pounder that you can't finish!

Stuffed roasted turkey breasts, complete with stuffing and gravy

Butterfly two skinless turkey breasts - that means cut an incision through the thick side of the turkey breast almost all the way through, but not completely, and then open up the turkey breast. Put it open and flat on some clingwrap against the counter and pound it with a meat mallet/tenderizer/rolling pin to reduce the thickness. Preheat the oven to 190C. Fry a chopped onion in some butter and add it to a bowl of bread crumbs, a half-cup of chopped walnuts, a half-cup of dried cranberries, a lightly beaten egg, a little oregano, and a fistful of parmesan. Mix well. Put generous amounts of this stuffing in the middle of the flattened open turkey breast and wrap the turkey breast around the stuffing, closing it in completely. Secure with toothpicks or food string. In a pan, quickly brown the outside of these turkey rolls in some butter and keep aside. Get a roasting pan, pour a cup of stock in (or make your own "stock" with water, salt and butter) and place these wrapped turkey breasts in them. Cover with foil and roast in the oven for 40 minutes, basting in the stock they're placed in.

Once roasted, take out the roasting pan and remove the turkey breasts onto a plate (let them rest). In a pan, melt some butter and add some flour. Once the flour browns a little, add all the liquid from the roasting pan. Add a little thyme, red wine and garlic. Simmer and take off the heat - this is your gravy for the turkey.